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Effect of the addition of pronase E on the proteolysis in dry fermented sausages

✍ Scribed by Olga Díaz; Manuela Fernández; Gonzalo D. García de Fernando; Lorenzo de la Hoz; Juan A. Ordóñez

Book ID
118407221
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
598 KB
Volume
34
Category
Article
ISSN
0309-1740

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Effect of the Addition of Papain on the
Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis
✍ Díaz, Olga; Fernández, Manuela; Fernando, Gonzalo D García de; Hoz, Lorenzo de l 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 736 KB

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre-' phosphotungstic acid soluble, 50 g litre-' sulphosalicylic acid soluble